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Pistachio Cheesecake ~ Gluten-Free

This was one of my favorite desserts growing up. I know, I had a lot of favorites. A girl can’t help her sweet tooth!! I found that this was extremely easy to convert to gluten-free. Really, the crust was all I had to change.

½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30

minutes.

Topping:

Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2

2 minutes. Pour on top of cooled filling. Chill until set & then top with

remaining Cool Whip.

I served this at our Mother’s Day function & it got rave reviews, even from those who don’t have to eat GF. I absolutely love this stuff. If you want, you could even experiment with other flavors of pudding such as, chocolate, lemon, coconut…..the list is endless!